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WLP820 Octoberfest/Marzen Lager - White Labs Yeast
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This yeast produces a very malty, Bock-like style. It does not finish as dry as WLP830 German Lager. Give it a try in Oktoberfests and Bocks. Dr. White of White Labs also suggests this strain for Canadian lagers.

We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don't have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German's and Czech's make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast.

Attenuation: 65-73%
Flocculation: Medium
Fermentation Temp: 52-58F
Wyeast Equivalent: 2206 Bavarian Lager

For best results we always recommend ordering an ice pack with your liquid yeast.

Item # WLP820
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - Out Of Stock
Weight 0.14LBS
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4.8 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Great yeast for the style,worked out well.
February 11, 2018
1 month ago
Great Lager Yeast
Have used this strain of yeast for years in German style Lagers, of which I am particularly fond of, given my German heritage.

I make a healthy starter prior to pitching to avoid slow starts as Joseph P. commented.

May 27, 2015
slow start but worth it
get a good starter. tasty, used for son's wedding beer and it turned out great
May 5, 2015
Slow but tasty
This yeast took a very very long time to get going, even with a starter. A week after pitching and I was getting nervous, but finally it went. After a long lager it has made a smooth and tasty marzen; it just needs patience at the start.
May 29, 2013